Fun party, excellent cake! The vegan, allergy free cake was a hit with the kids who couldn’t have dairy or eggs. The vegan cake looked exactly like the cake below, but used vegan ingredients. If you want the recipe, email me.
The more popular cake, was this horse, pictured below. Lots of people requested the recipe, which is one I adapted from Epicurious and which is my favorite of all chocolate sheet cakes. The frosting is based on a recipe from “Mean Chef” on Recipezaar.
To make a horse cake, follow recipe below, then freeze cake. Carve frozen cake as described here.
Chocolate Sheet Cake With Rich Chocolate Frosting
Flour-Added Cooking Spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process or Hershey’s Dark)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups light brown sugar, packed
1 cup plus 2 tablespoons unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup warm water or coffee
1 cup semisweet chocolate chips
8 ounces bittersweet chocolate chips or chopped bittersweet chocolate
13 tablespoons unsalted butter
1 teaspoon espresso powder
2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
5 ounces unsalted butter
½ teaspoon salt
1 cup heavy cream
Preheat oven to 350 degrees F. Line a 13×9 inch baking pan with foil leaving a slight overhang; spray foil with flour-added cooking spray.
Whisk flour and next 4 ingredients in medium bowl and set aside. In a large mixing bowl, using an electric mixer, beat brown sugar and butter until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture, alternately with buttermilk. Stir in water (of coffee) and chocolate chips.
Pour batter into greased pan. Bake cake until tester inserted into center of cakes comes out clean, about 22 minutes. Set pan on a rack and cool completely. Wrap tightly in foil and freeze until ready to use.
Make Frosting. In a large, microwave-safe bowl, combine chocolate and butter. Microwave on high for 1 ½ minutes, stopping to stir every 30 seconds to distribute heat. Add espresso powder to hot melted chocolate and set aside.
In food processor, process sugar, cocoa, butter and salt until thoroughly mixed. Add sugar mixture to melted chocolate mixture and beat until smooth. Stir in cream. Place in refrigerator and chill until very cold or freeze until ready to use.
When chilled, mixture will be firm. Place in mixing bowl and bring to room temperature. Using electric mixer, beat cold chocolate mixture until fluffy and spreadable.
Note: This makes enough frosting to frost two 13×9 inch cakes. It freezes well, so you can freeze half or use all at once.
White frosting (used for mane)
I can’t really give proportions because I tend to just throw things in the bowl and beat until the consistency seems right, but the mane was made with softened butter, shortening, confectioners sugar, vanilla and milk. I also did a vegan (dairy free) version with Willow Run spread, shortening, confectioners sugar and soymilk.